Brining demonstrates the scientific principles of diffusion and osmosis; salt and sugar increase intracellular moisture by moving water into protein fibers, causing them to swell. A brined pork roast weighs slightly more than an unbrined roast of the same original weight as a result of this increased moisture, which does not fully dissipate during cooking and increases the roast's juiciness. However, brined meat also contains more sodium than unbrined meat, so adjust the salt called for in a recipe by 25 percent if using a brined pork roast.
Things You'll Need
- 4 qt. cold water
- 1 cup iodized salt
- 1/2 cup dark brown sugar
Mix 4 qt. cold water, 1 cup iodized salt and 1/2 cup dark brown sugar in a container large enough to accommodate the pork roast.
Place the pork roast in the container with the brine.
Seal the container and place it on the bottom shelf of the refrigerator to prevent cross-contamination.
Brine the pork for a minimum of 4 hours but not more than 8 hours. Turn the pork over halfway through the brining process. Alternatively, allow a minimum of 1 hour of brining time for every pound of pork.
Rinse the brine from the pork and dry with paper towels before preparing.
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